Methods: PO from Mae Hong Son cultivar was used for making POC. The capsules were prepared by Nature Nutri Co., Ltd., Pathum Thani, Thailand. PO and POC samples were stored in different containers (plastic, glass, clear, and amber bottles) at various temperatures (4, 30, and 40°C) for 3 months. The physical changes (color, odor, sedimentation, and separations), TPC, and antioxidant capacity of the samples were assessed by organoleptic, Folin–Ciocalteu colorimetric, and 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid assay methods, respectively. The acid and peroxide values of the samples were also studied by the titration method.

Results: The color and odor of PO were not changed during storage, and also, there was no sedimentation and layer separation. The acid values were not significantly changed during the storage period, but the peroxide values were significantly increased in PO samples stored at 40°C while no changes were observed in POC. The TPC and antioxidant capacity of the samples were not influenced by any of the storage conditions.

Conclusion: The results suggested that POC was relatively more stable than free oil in terms of peroxidation.

Source Normalized Impact per Paper (SNIP):2017: 0.492SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

Impact per Publication (IPP): 0.588

Impact per Publication (IPP):2016: 0.588The Impact per Publication measures the average number of citations received in a particular year by papers published in the journal during the three preceding years.

SCImago Journal Rank (SJR): 0.22

SCImago Journal Rank (SJR):2017: 0.22SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Cite Score: 0.49

Cite Score:2017: 0.49CiteScore metrics are a new standard to measure serial citation impact.